Boondi laddoo paratha| Paratha recipes

What is a boondi laddoo paratha?

Boondi laddoo paratha is a very delicious paratha that is sweet and juicy from inside. It is one of the simplest recipes using leftover mithai. Paratha is pan-fried/shallow fried Indian flatbread prepared using whole wheat flour. And boondi laddoo is a sweet made using gram flour. Serve them hot at the breakfast table and they will vanish in no time. And for kids with a sweet tooth, boondi laddoo parathas makes a great tiffin option.

Let’s talk about the ingredients for boondi laddoo recipe

Boondi laddoo calls for some laddoos. I have used motichoor ke laddoo. They have fine boondis and are thus a good option for boondi laddoo parathas. I always say, no paratha is perfect without perfect dough for paratha. To make these parathas I have added a pinch of salt while kneading the dough. It enhances the sweetness of the parathas. As we do while baking cakes, a pinch of salt would only enhance the flavors. Further, I have used clarified butter i.e. ghee for frying as well as greasing the parathas. And I would not recommend using oil. It will not do justice to our parathas.

How To Make Boondi laddoo paratha

1. In a bowl, break the laddoos. You may place the whole intact laddoo as the filling but I like to break the laddoos because the quantity of stuffing required depends upon the size and thickness of paratha. You might need more or less than 1 laddoo to stuff. Also, the whole laddoo as stuffing might be a bit difficult to roll and might end up breaking the edges of the paratha.


2. Take a portion of the dough. Roll it slightly. Put the broken laddoo in the center. Seal the paratha. Dust some flour and roll it into a thin paratha.


3. Heat a pan or skillet. Once it is hot, put the paratha on it. Cook on medium flame till partly cooked from both the sides. Thereafter apply ghee on both the sides and cook the paratha on low to medium flame till golden brown from both the sides. Once done, take on a perforated plate and grease with some more ghee. P.S. I missed clicking pictures of steps of frying the paratha, as I was making it for little one’s tiffin and was running late. You may refer to other paratha recipes for the details.


4. Serve the paratha hot or roll it up for your kid’s tiffin.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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